This salad is made by marinating cubes of white cheese in a chilli, pul biber and thyme olive oil, then tossing them with avocado and lettuce, making it a solid low-carb and ketogenic snack option. The longer the cheese marinates, the deeper the chilli and herb flavour becomes.
Toss the cheese cubes with the chilli, pul biber, thyme and olive oil in a bowl.
Cover and marinate in the refrigerator for at least 90 minutes.
Put the lettuce, avocado and red onion in a large bowl and add the marinated cheese along with its oil.
Toss gently and serve immediately.
Remember the cheese is already salty while it marinates, taste before adding any extra salt to the salad. Allergens: contains milk and dairy.
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